Shredded Beef French Dip Sandwiches
The French Dip sandwich is my absolute favorite of the sandwiches, and it's never better than when made with a slow-braised chuck roast, dipped in the braising jus. Simple, but so delicious.
Servings 6 sandwiches
Ingredients
- 3 lb chuck roast
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 2 tbsp beef tallow
- 1 1/2 quarts beef stock or bone broth
For the aromatics packet
- 1 onion, the skins, tip and tail only - save the "good parts" for another recipe
- 1 head garlic the skins and stems only - save the "good parts" for another recipe
- handful parsley stems
- 1 mushroom
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 2 whole cloves
- 1 tsp allspice berries
- 1 tbsp black peppercorns
For the horseradish sauce
- 1/4 cup vegenaise
- 1/4 cup vegan yogurt plain unsweetened
- 1 tbsp prepared horseradish
- 2 tsp dijon mustard
to Finish
- chives finely chopped
- toasted ciabatta buns grain free tortillas for the gluten/grain-free crowd.
Instructions
- Set the oven to 325 °F. Heat a cast iron pot on the stove on medium. Season the chuck roast evenly on all sides with the salt, pepper and garlic powder. Add the tallow to the pot and, once melted and shimmering, add the roast and sear on the top and bottom.
- While the roast sears, assemble your aromatics packet by wrapping the aromatics ingredients in cheesecloth and tying tight. Add to the pot with the chuck roast, then the stock.
- Cover and place the pot in the oven for 3-3 1/2 hours, until the beef is tender. While it cooks, whisk all of the sauce ingredients together in a bowl.
- Once the beef is cooked, remove from the liquid, shred it and place some on each bun/tortilla. Top with some of the sauce and some chives. Serve with a cup of the cooking jus.